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Joe Musngi of SmoKING of Meats is a Self Taught Barbecue Beast

When you call yourself the SmoKING of Meats, you better have the barbecue to back up the name. Over the last two years, Joe Musngi has been making a name for himself in New York and New Jersey with pop ups and as a vendor at the new Jersey City Smorgasburg location. He’ll be bringing his Filipino and Italian influenced brisket to Brisket King this April, but in the meantime you can order takeout or delivery from his Belleville, NJ kitchen.

joe musngi

Food Karma: What’s your culinary background?

Joe Musngi: The background of culinary isn’t too long. I’ve been in it for about two years this August. What I’ll say is I come from a family of home cooks so I grew up in the kitchen with my father, grandmother, things like that. It really didn’t become a passion of mine though until covid hit. That’s when I kind of pivoted my entire life existence because now it’s all things barbecue. It went from everything else but barbecue to all things barbecue.

FK: Are you doing this full time now?

JM: Yes and no. I still am at my full time position with my prior job but I am running a kitchen as well, so it is long days and nights right now.

FK: How did you know that your food was good enough to sell?

JM: It was always family telling you that. Then friends at barbecues letting me know that as well. Then a buddy of mine kind of incepted my mind saying I should try it out at a farmers market or something like that. I did, and the rest was kind of history.

FK: Did you just show up to the market or did you have to get a lot of authorization?

JM: I had to get authorization in order to take part in the farmers market. The timing pretty much comes down to Fathers’ Day 2020. I smoked my first brisket in July 2020. I got my first catering order from a non-family member, and then it was trying to get the name out there. As I said, my friend thought of a farmers market. There happened to be a nice one in the town I grew up in in Rockland. I applied. He didn’t have any food vendors. It was like one of those match made in heaven kind of things. I started there in August, so it all happened really quick.

FK: How did you pick the name?

JM: I don’t know how I came up with it. It was just one of those things that kind of hit me. The umbrella company, the LLC that I’m part of, is called Par-T-Q. That derives more so from party and barbecue and family culture. My family does two things: music or food. The slogan of my uncle, corny as it is, he would come into family parties just saying “Parteee,” so that was kind of the thing that the family did. Unfortunately, he passed away during covid, so that thing hit me: the whole party, that makes sense.

FK: Is Par-T-Q just you and your barbecue or is there more to it?

JM: So right now it is Par-T-Q and SmoKING of Meats is kind of the brand I’m trying to pick up myself. Under the Par-T-Q banner would be my cousin who is in entertainment and my wife who is a cake artist. Those two provided inspiration behind this. I wanted to fuse our things together while still have our separate entities, being that one stop shop for entertainment and party needs if somebody needed it.

FK: Did you start your cooking with the brisket?

JM: It really goes back to Memorial Day 2020. My aunt bought a smoker and asked me to build it. When I built it I had never smoked anything before. I knew a lot of people smoke brisket so I wanted to try that. Mind you, I never really had smoked brisket a lot beforehand. My extent of American barbecue really would probably just be ribs. I love American barbecue now, but I’d say it wasn’t on the high end of the totem pole as far as food choices that I went with throughout life. So Memorial Day built the smoker, Fathers’ Day 2020 smoked my first brisket. That was just the first of hundreds at this point, if not thousands.

FK: How did you develop your menu?

JM: I sat down and really pinpointed what I liked with barbecue, which region that I thought personally did best. So you have your central Texas style brisket. From there, I like St. Louis style ribs over spare ribs, so I have St. Louis candied ribs. North Carolina I thought was the best when it comes down to pulled pork. That’s where I have my pulled pork inspired from. I’m half Filipino, half Italian and I just kind of want to drive home that fusion. I’m using American barbecue as a vessel to showcase Filipino flavors.

FK: What was the response like from the start and through your debut at Smorgasburg?

JM: The response right away from the catering order was great. That’s why I wanted to see how the public liked it. That first weekend that I was at the farmers market I sold out. There’s high volume traffic at that farmers market and there were never any food vendors, so I equated it to somebody brand new and novel. But then it kept happening and happening. I had my regulars keep telling me it was great, giving me a bigger ego than what I should have, just letting me know the food is great. There’s only so many times you can hear, “This is the best piece of brisket that I’ve literally ever had and I’ve been all around the country to try barbecue.” When you hear that a few times, you think you might be on to something, people aren’t just being polite. It was really the feedback from that crowd.

I did that all of fall of 2020. Took a break because at that point I was still juggling two jobs and I didn’t really know how to manage a food business. I burned out a little bit and I stopped from January to April. I was ready to kick things back up and try to get into pop ups. I got myself into a couple breweries in the New Jersey area. From the breweries I had a little bit of traction there in the New York and New Jersey region.

I’m in a group chat with a bunch of friends. Smorgasburg puts on their Instagram page on a Monday that they were going live in Jersey City and looking for vendors. My buddy threw the snapshot in the group chat. He said I should really apply. I thought, “What do I have to lose?” I applied that Tuesday, got a call from the founder on Wednesday asking me to go for a food interview that very Friday. It was all very quick. Mind you, I didn’t have a restaurant so I had  to go prep all this food. I called off work and did what I had to do. He told me I could do it another week, but I didn’t want to let a week go by when I could do it then.

He told me he’d let me know in a week, but just through the conversation and seeing the way they were eating, I kind of just knew that I was going to get a call and was going to be very disappointed if I didn’t. I got the call, and it’s kind of been, I’m not going to say life changing but it has changed my life in the sense that it put me on the trajectory to where I am now. It sped up the business.

When I forecasted where I thought the business was going to be, I’m probably around year four where I’m really just in year two. It just helped jump leaps and bounds. At the end of the day, the platform that they have, you can’t really ask for a better one or food market to be around. When you’re in this area and in the food world, people know Smorgasburg. It helps, and because of that name being known, as a vendor there I’ve gotten calls from breweries, catering opportunities, wedding opportunities that I never thought I’d be able to get into. It’s been great, it’s really been great.

FK: Have you gotten to do any barbecue tourism yet or mostly online research because of the pandemic?

JM: It’s really been a lot of online research. I am self taught. Everything that you will have from my menu is all self taught. It’s me knowing meat, being fascinated by the science behind carving a brisket, how to have wood management, fire consumption, when to smoke something. It just became an infatuation. Everything you see or will ever taste from me is all self taught, obviously inspired by the abundant talent that there is in this country. New York and New Jersey will never have that upper echelon notoriety of barbecue when you compare it to the south, but I like to think that we have some of the best up here. But I haven’t done my due diligence. I haven’t been around town to really say that, but I know good food when I taste it and I know a lot of people around here that are putting out some good stuff.

FK: Is your family sick of barbecue yet?

JM: I’m sick of barbecue! Even if it wasn’t just barbecue, I feel like a lot of people do. When you cook yourself a meal, that meal just does not taste the same, at least for me. At this point, I am literally just having my barbecue for quality control. Once a month I’ll actually sit down and have myself a plate of it and be like, “Ooh, this is good.” For the most part, I am so sick of it.

My family is not. My kids live off my mac and cheese. My wife likes a different meat every other time. I’m around it every day so it’s different, but it does put a smile on my face whenever my family, including extended family, enjoy my cooking.

FK: So you’re opening up a takeout spot?

JM: As of November I’ve been in Belleville doing a delivery and takeout kitchen. It’s a cloud kitchen. It’s a facility of about 15-20 other kitchens that are all doing the same kind of thing. You can’t really eat or sit down there. I think this is where I need to be at this phase of the business. We’re hoping by the end of Q3 beginning of Q4 the storefront in either Bergen or Rockland County comes to fruition, so things are moving quickly.

FK: When you have a storefront, will you move away from the ghost kitchen?

JM: I have no idea yet what that will entail. If I’m able to manage both, I would love to have that as a distribution center where we’re just pumping out food and serving delivery and takeout to the masses, even if the central location is at Par-T-Q central. That would be a very realistic goal of mine.

FK: Anything else you want to share?

JM: I do plan to open up that facility. When we get that storefront we go under the Par-T-Q banner. I want a huge smokehouse, a beer garden, a place for people to come and play games, that type of vibe with smokers out in the back for people to actually see.

Filed Under: Blog, Chefs Interviews

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May 28. @ribkingnyc at @snugharborccbg Kick off s May 28. @ribkingnyc at @snugharborccbg 
Kick off summer with us! Ferry ride to flavor!

First-timer at a @foodkarmanyc event, @zabbputawn, impressed the crowds with their crying tiger brisket at this year's @brisketkingnyc and will bring their unique twist on traditional ribs to @ribkingnyc later this month!

@zabbputawn is an authentic Northern and Northeastern Thai restaurant on the Upper West Side from Michelin-starred chef, Therdtus Tony Rittaprom. Chef Tony learned to cook from his parents in Isan, and Zabb PuTawn is a nod to his Jackson Heights restaurant, Zabb Elee, where he earned the Michelin star for his unapologetic Isan fare in 2015.

The ribs they'll be serving up will be like nothing you've ever had before! Link in bio to get your tickets!

Prime Ribs - @prairiefresh ● Charcoal - @prime6charcoal ● Chef Prizes - @kikuichi.cutlery ● Vegetables sourced from @farmer.ezra of @heritagefarmnyc (onsite)

Community Partner - @friendsoffirefighters
Off the heels of a win at @brisketkingnyc for "Bes Off the heels of a win at @brisketkingnyc for "Best Traditional Brisket," @bret_lunsford of @ushgnyc's @bluesmokenyc is back to compete at this year's @ribkingnyc! May 28!

@bret_lunsford was born in Atlanta, GA and grew up in Texas and Mississippi, giving him a taste of flavors from the south. Between grilling with his father, cooking with his grandma, and watching icons like Julia Child & Emeril Lagasse on TV, he knew he wanted to pursue a career in food. He worked at Outback Steakhouse while in college, where he was able to experiment in the kitchen, and later enrolled in the Culinary Institute of America to obtain formal training. 

Post-graduation, @bret_lunsford joined @ushgnyc, initially as a line cook at Gramcery Tavern, then Untitled, then onto Blue Smoke and Jazz Standard, and nine years later, he's currently the Executive Chef at @bluesmokenyc where you can taste the southern influences in his food. 

Will @bret_lunsford bring home another win? Come to @ribkingnyc on Saturday, May 28th from 12-4 pm to find out! 

Prime Ribs - @prairiefresh ● Charcoal - @prime6charcoal ● Chef Prizes - @kikuichi.cutlery ● Vegetables sourced from @farmer.ezra of @heritagefarmnyc (onsite)

Community Partner - @friendsoffirefighters
The money shot from last year's @ribkingnyc aka 5 The money shot from last year's  @ribkingnyc aka 5 Boro PicNYC. @seaislandforge grill in action!

Tank Jackson cooked @holycityhogs pork sliders @lowlandfarms @edistogoldhoney on a Sea Island Forge grill. Photo by Seal Ludwig/ nycbbq.com
______

@holycityhog Tank Jackson will be back this year at Rib King NYC 2022, May 28 at @snugharborccbg #statenislandnyc cooking 2 stations, Taste of the South.
1. HOLY CITY HOGS  pork sliders, 2. Shrimp and grits @marshhenmill @misspaulashrimp 

All-inclusive, food and drink, walk around tasting event.
Tickets at Ribkingnyc.com 

Community partner @friendsoffirefighters festuring 2 firefighter chefs , John and Vinnie #redhookraiders

Vegetables from the farm on site @heritagefarmnyc @farmer.ezra will be cooked on the Sea Island Forge. 

"Jamon", echoes of Spain station. @dakotahams 24 month aged country ham, sliced by @masterhamnyc ; @tierracallada olive oil and conservas; and Basque inspired ciders by @brooklynciderhouse @twinstarorchards 

10 chefs competing in the 4th Rib King NYC , co-hosted by @nycbbq , featuring @prairiefresh Prime Ribs and  @boomboombbq @bark_barbecue @bluesmokenyc @smoke_sweats @zabbputawn  @chef_jes1 @chefraymondzmohan @lolosseafoodshack @badtz281 @jasebbq more

Hot sauces @bayougotham
@coneyislandsaucery
@bhutguy , pickles @rickspicksnyc 

Hard Cider Alley @romillycidre @avalcider @originalsincider @eastciders , Brooklyn Ciderhouse
Craft beer @flagshipbrewery @killsboro @ramsteinbeer @unionbeerdist @niche.brands.nyc 
Wine from North Fork @rgnywine 
Spirits, welcome cocktails more

#ribkingnyc #5boropicnyc #nycbbq #ferryridetoflavor
Hard Cider Alley , May 28 at @ribkingnyc @herita Hard Cider Alley , May 28 at @ribkingnyc 

@heritagefarmnyc on site at @snugharborccbg 

Photo 2021 of @romillycidre by @pecheney 

Come taste the world of cider with you you ribs.

Kick.off summer with us May 28.
All inclusive food and drink taste events. Tickets at Ribkingnyc.com 

Community partner @friendsoffirefighters 

Ferry ride to flavor

Hard ciders may include Romilly. @brooklynciderhouse @avalcider
@eastciders

#ribkingnyc #hardcideralley #5boropicnyc
Hard cider x brisket! @brisketkingnyc 2022 recap. Hard cider x brisket! 
@brisketkingnyc 2022 recap.

@brooklynciderhouse brought the hard cider to our annual bbq  party in Brooklyn.
2 chefs cooked with their cider...
And "Cooking with Cider" won 2 top awards!
1. @bluesmokenyc @bret_lunsford won " Best Traditional Brisket"
2. @official_sandsjerkhut Darlene Lawrence won " Brought the Sauce" jerk brisket.

Thanks for upping our cider game, Peter Yi and crew at Brooklyn Cider House.

Cider makers join us for several upcoming events ;

@ribkingnyc May 28 featuring Hard Cider Alley @avalcider @eastciders @romillycidre @breweryommegang @originalsincider

CiderFeast New England. June 23. #North of Boston

@pigislandnyc September 10 
@snugharborccbg

And more! 

#cookingwithcider #pickcider #hardcider #ciderbraised #Brisketkingnyc #brisketking #nycbbq #lookslikespain
@brisketkingnyc 10th edition Is next week April 20 @brisketkingnyc 10th edition Is next week April 20. Wednesday . #brooklyn

Featured: Leeland Avellino (@cheflee17), Owner and Pit Boss of @avellinofamilybbq, is coming in from Norwalk, CT to compete at this year's @brisketkingnyc on April 20th!

Leeland was first introduced to barbecue when his friend became an Executive Chef at a BBQ spot in Westport. After spending some time poking around the kitchen, he knew he was meant to pursue a career in barbecue. Over the span of 20+ years, he's developed a few restaurant concepts, traveled around the U.S. to explore some of the top places for barbecue, worked for many years at @dinosaur_bbq in Stamford, CT as the Executive Chef/Partner, among other roles, and started his own family business - initially from his driveaway and now from a commercial kitchen due to its success. 

We can't wait to see what Leeland brings to @pigbeachnyc on April 20th! Link in bio for tickets!

Community Partner: @friendsoffirefighters

A portion of the net proceeds will be donated to the Jeff Michner Foundation

Chef Prizes: @kikuichi.cutlery and @porterroad

Drinks: @laphroaig @makersmark @jimbeamofficial, @michterswhiskey, @avalcider, @ramsteinbeer, @eastciders, @boulevard_beer, @brooklynciderhouse, and @romillycidre

📷: @jaharoni • Chef Leeland Avellino at Brisket King NYC in 2021
POW! Chef Jesse Jones (@chef_jes1) has been partic POW! Chef Jesse Jones (@chef_jes1) has been participating in Food Karma events for YEARS and always wins over the crowd with his personality, energy, and, of course, his food. Known for his modern approach to southern cuisine using French techniques, Jesse is a renowned chef and author, has a successful catering company, and comes with a long list of accolades. 

What does he have in store for us this year? You'll have to come by the event to find out! At @brisketkingnyc 2021, he won the Unsung Hero award for his brisket served with his mother's biscuits, so expect nothing less this time around. 

Community Partner: @friendsoffirefighters

A portion of the net proceeds will be donated to the Jeff Michner Foundation

Chef Prizes: @kikuichi.cutlery and @porterroad

Drinks: @laphroaig @makersmark @jimbeamofficial, @michterswhiskey, @avalcider, @ramsteinbeer, @eastciders, @boulevard_beer, @brooklynciderhouse, and @romillycidre

📸: @pattyybrown • Chef Jesse Jones at Brisket King NYC in 2021
@brisketkingnyc chefs, April 20, Brooklyn.. Featur @brisketkingnyc chefs, April 20, Brooklyn..
Featuring- Cenobio Canalizo (@cenobiocanalizo), Executive Chef at Morgan's Brooklyn Barbecue (@morgansbrooklynbbq), started as a dishwasher and worked his way up through NYC's most iconic steakhouses. For the past 22 years, he's worked for GlazierWorks, from @striphouseofficial to @mjsteakhousenyc to his current position at Morgan's. 

Come check out what Cenobio will be preparing for this year's Brisket King NYC on April 20th! Link in bio to get your tickets!

Community Partner: @friendsoffirefighters

A portion of the net proceeds will be donated to the Jeff Michner Foundation

Chef Prizes: @kikuichi.cutlery and @porterroad

Drinks: @michterswhiskey, @avalcider, @ramsteinbeer, @eastciders, @boulevard_beer, @brooklynciderhouse, @romillycidre, and more

#brisketking #brisketking #brooklynfest #nycbbq
We're back at @pigbeachnyc #brooklyn yn. Outdoors We're back at @pigbeachnyc #brooklyn yn.
Outdoors April 20.

10th @brisketkingnyc
15+ chefs, all inclusive food and drink tasting event.
VIP early 5pm admit, and general 6pm admit, tickets at brisketking.com 

Presented by @foodkarmanyc

Community partner @friendsoffirefighters

Chef prizes @kikuichi.cutlery
@porterroad 

Photo 2021 by @jaharoni

Drinks include @michterswhiskey @avalcider @ramsteinbeer @eastciders @boulevard_beer and more

#brisketkingnyc #brisketking #nycbbq #brooklynfest
As we prep for April 20, Brisket King NYC 2022 in As we prep for April 20, Brisket King NYC 2022 in #brooklyn , we interviewed chef and livestock / butchering instructor Mike Lapi 
of SUNY Cobleskill in a recent Food Karma Projects newsletter.
@brisketkingnyc
@mostlywildnfree
@sunycobleskill
@foodkarmanyc

Intro 
"Meat and More with Mike Lapi:
Mike Lapi is officially the Visiting Instructor of Animal Science for SUNY Cobleskill where he teaches all the meat processing courses through the federal inspection facility on campus. He went from accidental busboy to owning his own restaurant to building furniture and then teaching culinary classes before he took the helm of the meat processing program. We talked with Mike about his journey, his goals for the program and how he gets to keep cooking through events like @pigislandnyc where he won an award for his homemade sausage served with charred slaw with house made fish sauce and pickled chanterelles." - edited by Sarah Strong @feedsstrong 

Tickets for Brisket King NYC,  April 20, #brooklyn at brisketking.com 

Community partner @friendsoffirefighters

Sign up for our weekly Food Karma newsletter on one of our sites like pigisland.com or jimmysno43.com

#smallfarms #regionalfood #knowyourbutcher #farmtotable #nosetotail
#pickledchantarelles
Ready for Brisket? Great preview of our upcoming e Ready for Brisket? Great preview of our upcoming event by @nycbbq newsletter , nycbbq.com 

_______

@bluesmokenyc chef @bret_lunsford will be back April 20 at @brisketkingnyc 2022.

Tickets at brisketking.com 
All inclusive food and drink tasting event. 

Outdoor location in Brooklyn. 
@pigbeachnyc #gowanusbrooklyn 

Community partner @friendsoffirefighters 

Photo by @nycbbq at 2021 Brisket King( R) NYC.

#brisketkingnyc #brisketking #nycbbq
Bowl of Zole Boston , April 6. And the countdown Bowl of Zole Boston , April 6. 

And the countdown begins! We're officially one month away from The 1st Annual @bowlofzole in Boston, taking place at South Boston Lithuanian Citizens’ Association. 

You’re not going to want to miss the lineup of chefs creating their unique take on pozole, including @jakerojas of the popular @tallulahstacos, coming in from Providence, RI (pictured here). 

The El Paso, TX native spent time working in top restaurants like L’Atelier De Joël Robuchon and Alain Ducasse’s Mix before moving to Newport, RI in 2010. His journey there started with opening Tallulah on Thames, a fine dining restaurant in a casual setting that he opened with his wife, Kelly Ann (whose nickname is Tallulah!), but eventually moved towards more fast-casual concepts. Together, they opened Tallulah’s Taco Truck, followed by @tallulahstacos in Providence, which has since grown to three locations (the third one opening up soon!). The three locations serve Chicano street food with a heaping side of hospitality. 

If you haven't already purchased your tickets, head to the link in our bio to get one step closer to sampling some of the best pozole, mezcal, and agave spirits on Wednesday, April 6th from 6-9 pm! 
Vip early access 5pm!

📸: @angeltuckerphoto
Highlights @brisketkingnyc 2018 Judges' winner, Highlights @brisketkingnyc 

2018 Judges' winner, 1st place, the Brisket King(R) NYC !
@cherrystbbq x @lawrence_bbq team from Toronto CA
( the Billy Durney school, via @hometownbarbque )

Photo @thebeertrekker 

We are back April 20, 2022 at @pigbeachnyc #gowanusbrooklyn 

Chefs lineup with be announced this week!

Tickets at brisketking.com 

Community partner @friendsoffirefighters 

Support #jeffmichner fund , too

#brisketkingnyc #brisketking #nycbbq #brooklynfest
Highlights. 2021 @brisketkingnyc @texashuntress Highlights.
2021 @brisketkingnyc 
@texashuntress 
@boomboombbq 
@handsomedevilllc 

We will be back April 20, 2022
Brisket King NYC
Outdoors at @pigbeachnyc #gowanusbrooklyn 

Tickets at Www.brisketking.com 

Community partner @friendsoffirefighters 

#brisketking #nycbbq #brisketkingnyc
Pozole. Tequila. @sipdonfulano @bowlofzole #brook Pozole. Tequila.
@sipdonfulano

@bowlofzole #brooklyn 2021.
Photo by @thebeertrekker
____
Join us in Boston. APRIL 6.

All inclusive. Walk around. Sampling.  Food and Drink tasting event.

Mezcal. Sotol. Tequila.  Raicilla. Authentic agave spirits.100 expressions.

10 chefs' pozole.
@locosouthbos @lonestar_camb @lolitateqbars
@chefdevangelous @dolorespvd @jakerojas
@lenoramaine @pearlandlime
@felipesboston @tlaxcalkitchen

Early bird and VIP tickets at bowlofzole.com 

Community via @_projectpaulie_

#pozole #bowlofzoleboston #bostonfest #bostoneats #mezcal #sotol #agave #raicilla #tequila
The judges' table, @brisketkingnyc 2017. @bbqsnob The judges' table, @brisketkingnyc 2017.

@bbqsnob @peterkaminsky1 @franklinbbq @nicksolares @chefjohntesar @jakedell wrangled by @hometownbarbque 's Billy Durney.

Photo by @thebeertrekker

Join us April 20, 2022
Brisket King (R)NYC 
Outdoors at @pigbeachnyc
#gowanusbrooklyn

Early bird and VIP tickets at bowlofzole.com 

Community partner @friendsoffirefighters 

Top prizes by @kikuichi.cutlery @porterroad 

20 chefs.
All inclusive,  food and drink,  walk around tasting event. 
10th annual event.

#brisketkingnyc #brisketking #nycbbq
Oyster pozole, By chef @ugorozco , at 2020 @bowlo Oyster pozole, 
By chef @ugorozco , at 2020 @bowlofzole #brooklyn 

Get ready for Bowl of Zole Boston, pozole and mezcal fest. April 6.

What's cooking , Boston chefs?
@lonestar_camb vegetarain "elote" street corn pozole 
@lenoramaine , Maine seafood pozole
10 chefs
100 expressions of authentic mezcal and agave spirits

Stay tuned for the chefs' pozole line up

Tickets at bowlofzole.com 

Photo by @jaharoni

Community @_projectpaulie_

Veladoras @cocktailkingdom

#bowlofzoleboston #mezcal #sotol #pozole #bostoneats #madeinmexico #hominy #raicilla #mexicansoulfood
Joe Musngi of SmoKING of Meats is a Self Taught Ba Joe Musngi of SmoKING of Meats is a Self Taught Barbecue Beast!
Read all about the man who wants to be the next Brisket King(R) NYC.

In our weekly @foodkarmanyc newsletter by @feedsstrong 

@smokingofmeats 
@smorgasburg #jerseycity 

Stay tuned for chefs line up next week.
@brisketkingnyc is April 20, outdoors at @pigbeachnyc in #gowanusbrooklyn 

Early bird and VIP tickets at brisketking.com 

Community partner @friendsoffirefighters , celebrate 20 years of service 2/02/2022

#brisketking #brisketkingnyc #nycbbq
Super Bowl winning recipe? @bbq_buddha dry rubbed Super Bowl winning recipe?
@bbq_buddha dry rubbed hot wings.

Pre order his latest cookbook for the recipe , Big Green Egg Basics... by @pagestreetpublishing

Ray Sheehan was our 2020 @saucekingnyc Grand Champion judge's award winner, with his Memphis Mop sauce.
His grand prize? A @biggreenegg grill via @gumbohq

In 2021, he won 2 top awards as well .

Keep up the good work,  Ray!

#saucekingnyc #biggreenegg #bbqsauce #hotsauce
Congrats @bbq_buddha ! Pre order Ray Sheehan's new Congrats @bbq_buddha !
Pre order Ray Sheehan's new book, Big Green Egg Basics from a Master Barbecuer. @pagestreetpublishing @kengoodmanphoto 

Ray was our 2020 @saucekingnyc Grand Champion! His prize? A full size @biggreenegg grill via @gumbohq .
Ray is a great chef , sauce maker,  and cookbook / recipe author. Of course, he applied himself to his new grill and "Voila!" , another GREAT cookbook!
Pre order now. 

#saucekingnyc #bbqsauce #barbecuesauce #biggreenegg
#bbqcookbook
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Pig Island’s Celebration of Pork Is Back in Red Hook on September 9 – NYC BBQ By Sean Ludwig, August 17, 2018

Pig Island To Test Your Capacity For Pork This September In Red Hook – Post by Gothamist on last years Pig Island event By Nell Case, Aug 1, 2017

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